2008-07-14

Last week's box, and now preparing for scott's parents.

I zipped up to the market last Wednesday morning at 7 before heading off to the Political Methodology summer meeting on the 8:30 train, but we did manage to take a picture and I didn't get around to posting it before.

Some basil and scallion and a nectarine also went on some broiled chicken with trader joe’s red thai sauce. Also very tasty but we filled up on bread and cheese and salad.

The squashes will become something Indian most likely. We also went up to Patel Brothers on Devon yesterday and got just about everything we wanted (many pounds of dal, nigella seeds, etc.)

The cherries and apricots were gone toute de suite.

One of the chickens will be used in a dish from 660 Curries: kori gassi, “Mangalorean chicken curry with tamarind and coconut milk,” of which Iyer writes,

Thick, coconut milk-based curries from Mangalore, in southwestern India are called gassis. They are made tart with tamarind and are spiced with roasted assertive spices like chiles, fenugreek, and peppercorns. This classic curry incorporates pourltry, but fish and other meats are also fair game. Two forms of coconut, one as shreds, the other as milk, surprisingly do not overpower the curry, so any of you coconut-phobes out there, go ahead and indulge in this. Mound it over red or white rice.

Among other curries to make soon that now we are prepared for is gujurati-style black and yellow chickpeas, and black chickpeas (kala chana) with coconut-chile sauce. His head notes for the latter are also excellent:

A robust legume like this one needs assertive spices, and I usually find myself looking to the south (india, that is) for its dried red chiles, coconut, and coriander seeds. Serve this with the other southern (USA, that is) delicacy: warm, jalapeño-kissed corn bread. You’ll rethink your traditional chili–cornbread strategy for dinner.

Scott’s mother has requested that I make a “spaghetti and meat sauce” for them / with her. I really like my bolognese (informed by the likes of Marcella Hazan and Mario Batali, but bending obviously to what is on hand; improvisation is a must). Somehow I don’t think they’re anticipating a sauce of 4–5 meats (ground beef, pork, veal, prosciutto ends, pancetta), a bottle of wine, and finsihed with cream.

One of the things I was excited to get at Zingerman’s last week in Ann Arbor that I have not been able to find (admittedly I could look harder) was La Quercia (Iowa) guanciale. I will not be sharing any of this dish with Scott’s parents. Scott indeed is lucky to get any, especially because along the lines of “brown sauce” and “scallop vegetables” guanciale for him is “special pancetta.” Kind of like Batali saying prosciutto bianco for Americans when serving them lardo.